Mini Bacon and Potato Frittatas

By garciamoss

Ingredients

• 2 cups finely chopped baking potato
• 5 bacon slices uncooked
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 4 green onions, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/4 teaspoon dried thyme
• 5 Tablespoons grated fresh Parmesan cheese
• 8 large eggs whites, lightly beaten
• 4 large eggs, lightly beaten
• Cooking spray

Details

Adapted from citronlimette.com

Preparation

Step 1

Place potato in a medium saucepan and cover with water. Bring to boil and cook 5 minutes or until tender. Drain.

Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan and reserve 3 teaspoons dripping in pan. Crumble bacon and set aside. Add potato, onion, green onion, garlic, salt, pepper and thyme to drippings in pan; cook over medium-high heat until potato is browned. Remove from heat and cool.

Combine potato mixture, bacon, cheese, egg whites and eggs stirring well with a whisk.

Coat 36 mini muffin cups with cooking spray. Spoon 1 Tablespoon egg mixture into each mini muffin cup.

Bake at 375F for 15-16 minutes or until lightly browned. Cool for few minutes and remove frittatas from the muffin cups.